Cracked Wheat Bread II

Cracked Wheat Bread II

25 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
NMLARSON
Recipe by  NMLARSON

“Nutty and moist, this bread is light and makes great toast.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9x5 inch loaves

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Directions

  1. In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

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Reviews (25)

Rate This Recipe
Carolyn Kemp-VanSwol
34

Carolyn Kemp-VanSwol

This is the best Cracked Wheat Bread Recipe I had ever used. I cut the All Purpose Flour down to a bit over 3 cups for that soft texture and great crumb... The 4 cups is good but a bit more dense. And too, I like to toss in a couple Tablespoons of Flax Seed to kick it up a bit.

CARLIRENE
15

CARLIRENE

This is an incredibly light, tasteful bread. I let it rise for almost a full hour and a half the second time and the dough tripled... making it even more airy! Since my family has been on this health kick lately I added 1 cup more whole wheat flour instead of the white flour. Now they can eat it AND say it is healthy! :)

Paul Sterling
10

Paul Sterling

I have searched for a great wheat bread recipe for years- I've finally found it! Unbelievable texture and the flavor (with a little extra molasses on my part!) is heavnly. My family loves it and so do I. THanks for sharing it!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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